Banana bread has become a staple bake for many households thanks to its ease and great flavour.
While so many recipes taste exactly the same, one food blogger has shared a unique version of this classic loaf.
Sharing the recipe on her cooking blog, Cloudy Kitchen, Erin Clarkson said: “This Easy Banana Bread is perfectly moist thanks to the Greek yoghurt in the recipe, and has a crunchy turbinado sugar topping. It is the best way to use up overripe, sad-looking bananas.”
She explained that the ingredients, which include Greek yoghurt, put a unique twist on the classic recipe.
Not only is it a great way to use up old yoghurt in the fridge, but it also gives the banana bread “a nice soft crumb, and will help to keep it moist for a few days”, according to Erin.
First, preheat the oven to 180C (350F), then take a 1lb loaf tin and grease it with butter or baking spray. Line with greaseproof paper, extending it over the edges to form a sling.
Take a medium-sized mixing bowl and add the overripe bananas along with the Greek yoghurt. Mash the two ingredients together until fairly smooth and creamy.
In a separate, larger bowl, cream together the butter, sugar and brown sugar until light and fluffy. Add in the eggs one at a time, mixing well until everything is blended together.
Pour in the vanilla extract and stir once more to combine. Now, add the banana and yoghurt mixture to the rest of the ingredients and stir until combined.
Combine the flour, baking soda, salt, and cinnamon in a separate bowl (just wipe the one used for the banana and yoghurt), then stir together. Pour in the rest of the batter and fold together, taking care not to overwork the mixture.
When everything is blended, transfer the batter into the prepared loaf tin and sprinkle generously with the raw sugar, if using.
Bake for one hour, or add an extra 10 minutes to this if needed, until a skewer inserted into the middle of the cake comes out clean.
Cover the top with foil towards the end of the baking timer if the top is browning too much.
Remove the loaf tin from the oven and allow it to cool for five minutes in the pan before tipping it out carefully onto a wire rack to cool completely.
The bread can be stored at room temperature.
